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Baked Haloumi with Tomato and Chorizo

This is a great starter when people come over for dinner or a weekend lunch for two. Serve it in the middle of the table in the pan and let everyone help themselves with the flat bread – and don’t forget to mop the juices up at the end! Featured on The Cook Up with Adam Liaw in 2023.

Recipe by: The Cook Up with Adam Liaw

Baked Haloumi with Tomato and Chorizo

Ingredients

  • 60 ml extra virgin olive oil, divided
  • 1 large red onion, halved and sliced
  • 125 g of mild Spanish chorizo (1 chorizo), roughly chopped
  • 3 cloves garlic, thinly sliced
  • 1-2 birds eye chilli, sliced with seeds, (optional)
  • 180 g block buffalo halloumi
  • 400 g truss cherry tomatoes
  • 2 sprigs of rosemary
  • 2 sprigs of sage
  • 1 sprig of marjoram
  • 1-2 lemons, zest and juice
  • Approximately ¼ cup salt flakes
  • 1 blood orange, zest and segments
  • Flatbread, to serve

Directions

  1. 01

    Preheat the oven to 180˚C.

  2. 02

    Over medium heat, add 1 tablespoon of oil and fry the onions and chorizo until the onions are just starting to caramelise. Add the remaining oil to build the flavour base.

  3. 03

    Add the garlic and chilli to the pan. Once the oil has started to take on colour from the chorizo, add the block of halloumi, a sprig of rosemary and the tomatoes around the edges of the pan. Once a golden colour has formed on the halloumi place in the oven.

  4. 04

    Bake for 5 minutes or until the halloumi becomes visibly soft and tomatoes have started to blister. Remove from oven, turn the halloumi, stir tomatoes to help to release some juices. Return to the oven for another 5 minutes.

  5. 05

    Meanwhile, zest 1 lemon and half a blood orange and place in a mortar and pestle along with a sprig of rosemary, a couple of sage leaves and salt flakes. Grind until combined and fragrant.

  6. 06

    Segment the blood orange and cut each segment into large pieces. Set aside until ready to serve.

  7. 07

    Remove pan from the oven, add fresh herbs, a generous squeeze of lemon and garnish with blood orange. Serve with flat bread.

NOTE: Cooked and served using a Low Round Casserole in French Blue